Right, i was looking at a base and it needs 1 cube of ginger. I guess this is roughly 1 square inch of fresh ginger and i also guess it requires chopping finely (and eventually blending with the other ingredients)

My question is that my wife went shopping and knew i needed ginger, but decided to get powdered ginger. How much of this should i use instead?

Rob

Welcome Rob290482

1inch cube roughly equates to one teaspoon of chopped fresh Ginger. Not sure about powdered Ginger, as never used it, other than for making Ginger biscuits.
I'm sure someone will be able to help you, as they are a very friendly and helpful bunch on here. once again welcome and enjoy.

Bob

Quote from: Rob290482 on July 07, 2009, 11:23 AM
My question is that my wife went shopping and knew i needed ginger, but decided to get powdered ginger. How much of this should i use instead?

Hi Rob290482

I don't think powdered ginger is a good substitute for use in the base sauce. I would leave it out altogether and add some in with the rest of the spices when you make the curry. Use about 1/4 tsp.

Rob,

i'd emphasis what Secret Santa says. just do a tasting between the fresh and wet finger in the powder - there's a world of difference. i grate the fresh ginger with the skin on - works a treat. i've gone off using ginger in the final curry at the mo and just using garlic. if u do use ginger in the final dish be wary to only use a little as it can well overpower the rest of the ingredients.

the fresh also needs to be used when making tikka.

Quote from: Rob290482 on July 07, 2009, 11:23 AM
Right, i was looking at a base and it needs 1 cube of ginger. I guess this is roughly 1 square inch of fresh ginger and i also guess it requires chopping finely (and eventually blending with the other ingredients)

My question is that my wife went shopping and knew i needed ginger, but decided to get powdered ginger. How much of this should i use instead?

Rob

Hi Rob,

A "cube" of ginger is about 1 inch cubed of fresh ginger (i.e. 1 inch x 1 inch x inch).  It just needs to be coarsely chopped for the base (finely chopped in main curries).

I suppose you can use powdered ginger in the base if you can't get, or haven't got, fresh.  I suggest 1 tsp would be about the equivalent.

Thanks, i will go and get some frech from the local shop, its only cheap and i might as well get it. thanks

Rob